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10 replies

Considering getting a Smokette

B bobbyqueMember
Hello all,
I am considering getting a Smokette and have a few questions if you will bear with me.

Hope I posted these questions in the right place?

I live in Tampa, Florida and during the summer it rains a lot, especially in the afternoon.

The smoker would have to be on my porch (just off my kitchen)which is not covered. Is it OK to use the device while it is raining?

Would the cookshack cover be enough protection for it from the elements since it would be outside all the time?

Do smoked chickens done in the Smokette come out with crispy skin? I see many posts about finishing off chicken on a grill, or ribs on a grill to crisp them up. I think I even read some where butts or briskets were finished in the oven or on a grill. Seems a little bit of an extra added attraction (or distraction?). Will all these come out with nice bark or Mr. Brown or whatever you want to call it without having to use other equipment?

Thanks.
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FM Former Member
good questions Bobby. You can leave your smokette out on a porch as long as you keep it covered when not in use. You can also use it in the rain as long as the electrical isn''t exposed to the elements. As far as the product you get out of it goes, I find that ribs, brisket, and pork butt need no additional preparation. Poultry skin comes out rubbery however so if you plan to eat it you'll need to crisp on the grill. we don't eat it for reasons of diet, so for us the cookshack is near perfect. Look around the forum and you'll see lots of posts on point. I'm a happy smokette owner and you'll find lots more of us out here
T tomMember
Welcome,Bobby Q....I live on the beach off Melbourne and mine sets out in pure salt....I use a good cover and so far it does well.....If yours is not stainless,be aware that it can scratch and will rust quickly....There are some threads on the forum where we have discussed touchup and prevention....I'd check with one of your marine stores or Home Depot ,etc. about some type of oil protectant and touch up scratches quickly.
FM Former Member
Hey, Bobby Q: As you might guess from my name, I was a die hard with the Weber and the offset, but went for a Smokette as well. I find that I still prefer true crusty bark from wood smoked stuff. However, the convenience and controlled temp of the Smokette is outstanding for long smokes, like brisket and butts. For those, the "bark" still comes out black and tasty, though not crispy. I use the smokette most for those. For ribs, I can go both ways... I tend toward baby backs on the Weber and spares in the Smokette, again for the controlled low temp and moisture retention. for chicken, sorry guys... I prefer the Weber. I like a chicken done at 350 with indirect heat and a crispy skin... more of a smoked roasting than pure smoke. Just my .02. But have grown very fond of the cookshack... Cool
B bobbyqueMember
What I gather so far is that the cover is good protection for the device if left outside. The black steel may need attention.

As far as cooking chicken: the skin does not get crispy, and would need to be put in the oven to be crisped up.

Pork butts and briskets get nicely browned, but, I am not sure if they get crispy, and ribs come out acceptable, especially spareribs.

I did not ask about a Turkey- does it come out with rubbery skin?

As you can tell, I am concerned not only with the taste of my Que, but also the visible appearance, and the texture. We like to eat crunchy bark and crispy skin.
T tomMember
Hey, Bobby Que....I've not found a way to get a good taste/feeling skin on a turkey,yet....I can get color,if that is essential....I figure the skin is such a minor % of the edible product and most people discard it anyway,that I don't worry about it....I have found that they are so busy being amazed how much better the bird is than any they have eaten,that they don't notice the skin. Wink
B bobbyqueMember
I want to thank everyone who took the time to reply to my questions.

I am picking up my Smokette this afternoon, and look forward to anointing it with a brisket or butt tomorrow?

As I have lurked around the CS forums, I have not seen much about doing fish.

I am interested in this aspect, and wonder if anyone has had sucess with cold-smoking salmon. I make gravlox for home use (which is curing the salmon with salt and sugar and dill for a day or two). But, the Smokette seems to me like it would love to produce a nice hunk of nova-like lox. I saw something about a coldsmoke kit as an accessory, but do not see it for the Smokette. Is this necessary to use in the Smokette to cold-smoke, and if so, what do you advise?
Big Grin
FM Former Member
we've been discussing some of this in one of the "cheese" posts, how to use the cold smoke kit, but there is no cold smoke kit for the Smokette, only the 50 and above sized units.

However, I'm sure if you post questions and improvements you'd like to see in the Smokette, CS is out there listening.

Smokin'

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